Delivery and Assessment
During your studies, we will assess your knowledge and skills using methods like:
- assignments
- projects
- case studies
- presentations
- practical demonstrations
- role-plays
- practical experiences
- journals
- interviews.
This helps us gather evidence of your abilities and understanding in key areas of your course, which we call prescribed competencies. We establish prescribed competencies in collaboration with industry. We're legally obliged to ensure you meet them in order to be deemed competent.
To help us identify students who may need additional assistance to achieve the competencies required in their course, we monitor everyone's progress during training. Students who are having difficulties may be required to undergo reassessment, either while they're in training or at the end of their course.
Assessment is recorded on your statement of results. We'll mail this to you after you complete your course.
We've also got staff members who can help you with language, literacy and numeracy support and assessment. Some units of competency are delivered flexibly through the internet or booklet. If this is the case, your teacher will clearly outline what the assessment tasks are and how you can best achieve them.
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Upon demonstration of all of the competencies required within your course, you will be issued with the qualification for which you have enrolled.
A Statement of Attainment is issued in cases where there is partial completion of a qualification. Achievements recognised by a Statement of Attainment can accumulate towards a qualification within the Australian Qualifications Framework.
Refer to the Australian Qualifications Framework website for further details.
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The Institute is open from Monday to Saturday. Some excursions may be conducted over the weekend for tourism and resort. Depending on demand, training can take place over weekends for commercial cookery and patisserie courses.
Your timetables will vary each term (two terms per semester and two 18 week semesters per year) depending upon the units you are taking. You should expect some classes to commence at 8.30am and conclude from between 3.00pm and 6.00pm. Some food and beverage and cookery classes may start and end considerably later than these times as our training restaurants are open to the general public for evening service.
Most full-time timetables will require you to attend classes or training sessions for at least four days each week. You can expect a minimum of 20 hours contact, including assessment periods, with our teaching staff per week each semester.
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William Angliss Institute trains and assesses students in compliance with national industry training packages and accredited course specifications.
This means we draw on a whole range of teaching methods and approaches to help you learn. The following are a few examples:
- specialist classroom delivery i.e. in our kitchen classrooms
- flexible delivery - distance education, mixed-mode delivery, online education, self-paced learning or self-directed learning. Flexible delivery provides a range of approaches to give learners more choice in when, where and how they learn. It also caters to differences in learning styles, interests, needs and opportunities.
- online delivery - computer based learning, either on-campus or off-campus
- off-site delivery
- on-the-job delivery.
Approximately 450 staff in teaching, management, administrative and support roles ensure that you receive the very best in tuition and support services. Industry specialists are also contracted as sessional teachers to ensure that you are exposed to current industry trends. The Institute encourages and provides on-going relevant opportunities for the professional development of our staff and also monitors their performance.
William Angliss Institute teachers have been recruited and assessed in accordance with the AQTF standards established by the Australian Government's DEST authorities for an RTO.
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William Angliss Institute and staff members hold accreditations, endorsements, affiliations, listings and memberships with a range of Australian and international organisations and bodies associated with the hospitality, tourism and culinary industries.
These relationships help us to align our programs to the needs of industry, ensuring that our training and education programs remain as relevant and up-to-date as possible.
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Facilities and Learning Resources